Ingredients with Measurements:
- 1 lb. fresh spinach
- 1/2 lb. stale bread, crusts removed
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup flour
- Salt and pepper to taste
- Butter for frying
Special Equipment Needed:
- Food processor or blender
- Large pot for boiling water
- Slotted spoon
- Large skillet for frying
Step-by-Step Instructions:
1. Wash the spinach and blanch it in boiling water for 2-3 minutes. Drain and squeeze out excess water.
2. In a food processor or blender, pulse the bread until it becomes fine crumbs.
3. In a large mixing bowl, combine the bread crumbs, milk, Parmesan cheese, eggs, flour, salt, and pepper.
4. Add the blanched spinach to the mixing bowl and mix well until everything is evenly combined.
5. Using your hands, form small balls about the size of a walnut.
6. Bring a large pot of salted water to a boil. Add the strangolapreti to the boiling water and cook for 5-7 minutes or until they float to the surface.
7. Remove the strangolapreti from the water with a slotted spoon and set aside.
8. In a large skillet, melt some butter over medium heat. Add the cooked strangolapreti to the skillet and fry until golden brown on all sides.
9. Serve hot with additional Parmesan cheese and black pepper.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling water: 212°F (100°C)
Frying: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 5g
Cholesterol: 100mg
Sodium: 450mg
Total carbohydrates: 28g
Dietary fiber: 3g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach.
- Stale bread can be substituted with breadcrumbs.
- Milk can be substituted with almond milk or soy milk.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add garlic and red pepper flakes to the mixture for a spicy kick.
- Substitute spinach with Swiss chard or kale.
- Add chopped nuts such as pine nuts or walnuts to the mixture for added texture.
Tips and Tricks:
- Squeeze out as much water as possible from the blanched spinach to prevent the mixture from becoming too wet.
- Use a slotted spoon to remove the strangolapreti from the boiling water to prevent them from breaking apart.
- Fry the strangolapreti in batches to prevent overcrowding in the skillet.
Storage Instructions:
Store any leftover strangolapreti in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the strangolapreti in a skillet with a little bit of butter over medium heat until heated through.
Presentation Ideas:
Serve the strangolapreti on a platter with additional Parmesan cheese and black pepper sprinkled on top.
Garnishes:
Garnish with fresh parsley or basil leaves.
Pairings:
Pair with a light salad or roasted vegetables.
Suggested Side Dishes:
Serve with a side of garlic bread or focaccia.
Troubleshooting Advice:
If the mixture is too wet, add more flour to the mixture. If the mixture is too dry, add more milk.
Food Safety Advice:
Make sure to cook the strangolapreti thoroughly to prevent any foodborne illnesses.
Food History:
Strangolapreti is a traditional dish from the Trentino-Alto Adige region of Italy.
Flavor Profiles:
Strangolapreti has a savory and slightly nutty flavor with a crispy exterior and a soft, chewy interior.
Serving Suggestions:
Serve as a main dish or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Rich, Creamy, Comforting, Herby